Description
Creamy Alfredo Pasta with Garlic Butter Chicken
A rich and flavorful pasta dish topped with tender, juicy chicken bites for the ultimate comfort meal!
Ingredients
For the Chicken:
2 chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
For the Alfredo Sauce:
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
For the Pasta:
8 oz fettuccine pasta
1 tablespoon fresh parsley, chopped
Instructions
Cook the Pasta:
Boil the fettuccine in salted water according to package instructions. Drain and set aside.
Prepare the Chicken:
Season the chicken pieces with Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through. Remove and set aside.
Make the Alfredo Sauce:
In the same skillet, melt butter and sauté minced garlic until fragrant. Stir in the heavy cream and simmer for 2 minutes. Gradually add Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.
Combine the Pasta:
Toss the cooked fettuccine in the Alfredo sauce until evenly coated.
Assemble the Dish:
Top the creamy pasta with the garlic butter chicken bites. Garnish with fresh parsley.
Indulge in this creamy and flavorful dish, perfect for a cozy dinner night!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, prep all ingredients: cube chicken, mince garlic, grate Parmesan, and chop parsley. Begin boiling heavily salted water for the pasta. As it heats, season the chicken. In a large skillet, heat olive oil and 2 tbsp butter over medium-high. Cook chicken in a single layer until deeply golden, about 3-4 minutes per side. Remove to a plate. Your pasta water should now be boiling; add fettuccine and cook. To the same skillet, add 2 tbsp butter for the sauce and sauté garlic for 30 seconds until fragrant but not browned. Pour in heavy cream, bring to a gentle simmer, and let it thicken slightly for 2 minutes. Reduce heat to low and gradually whisk in Parmesan until fully melted and smooth. Season sauce. Drain pasta, reserving 1/4 cup of pasta water. Toss pasta directly into the sauce, adding a splash of pasta water if needed to loosen. Finally, add the cooked chicken back to the skillet and gently fold everything together.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve with a crisp Caesar salad, steamed broccoli, or roasted asparagus. For a restaurant-style touch, offer extra grated Parmesan and red pepper flakes at the table. A slice of warm, crusty garlic bread is perfect for soaking up the extra creamy sauce. For wine pairings, choose a crisp white like Pinot Grigio or a light Chardonnay to cut through the richness.
How-to Summary
Boil pasta. Cook seasoned chicken in oil and butter until golden. Remove chicken. In the same pan, make sauce by sautéing garlic, simmering cream, and whisking in Parmesan. Toss drained pasta in sauce. Add chicken back, combine, and garnish with fresh parsley.
Frequently Asked Questions
Can I use pre-grated Parmesan cheese? It’s not recommended. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy and less smooth. For best results, grate a block of Parmesan yourself.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or half-and-half. You can also use a lighter protein like shrimp or increase the proportion of vegetables, such as spinach or mushrooms.
My sauce is too thick. How do I fix it? Simply thin it with a little reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The starchy water helps it emulsify beautifully.
Can I make this ahead of time? The components can be prepped ahead, but the sauce is best fresh. Cook and store the chicken separately. Reheat gently and combine with freshly made sauce and pasta to avoid separation.
Why cook the chicken and sauce in the same pan? This technique, called “fond,” uses the flavorful browned bits left from the chicken to build a deeper, more complex flavor in the Alfredo sauce.
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic turns bitter. Sauté just until fragrant, about 30 seconds.
- Adding cheese to boiling sauce: High heat can cause the cheese to separate and become oily. Always reduce heat to low before whisking in the Parmesan.
- Using cold cream straight from the fridge: This can shock the sauce and increase cooking time. Let it sit out for 15 minutes before using.
- Skipping pasta water: Not reserving starchy pasta water is a missed opportunity to create a silky, perfectly clinging sauce.
- Crowding the chicken: Adding all chicken pieces at once steams them. Cook in batches if needed for a proper sear.
Conclusion
This Creamy Alfredo Pasta with Garlic Butter Chicken is a classic, satisfying meal that feels indulgent yet is straightforward to prepare. By following the detailed steps and avoiding common pitfalls, you can achieve a restaurant-quality dish at home. The key lies in simple, quality ingredients and layering flavors through techniques like using the same skillet. It’s a versatile recipe that promises a comforting and impressive dinner any night of the week.